Serves 6

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Ingredients

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2 tbsp Olive oil

1 onion, finely chopped

4 Leeks, trimmed and roughly chopped

One head of cauliflower, cut into florets

350ml chicken or vegetable stock

4 oz Prosciutto, sliced into small pieces

1 bunch parsley, finely chopped

Salt and pepper

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Method
 

Heat the olive oil over medium heat. Once hot, add the leeks and onion and sweat for about 10 minutes. Add the cauliflower, chicken stock. Bring to a boil, then reduce heat and let simmer for 15 to 18 minutes.
 

Meanwhile, heat a large, non-stick skillet over medium heat. Add the prosciutto and cook until crisp, roughly 3 minutes each side . Remove from the pan and set aside.
 

Pour the soup onto a liquidiser and purée until smooth. Taste for seasoning.

 

Ladle into bowls and top with crispy prosciutto and parsley.

 

Serve and enjoy with soda bread!